Andorra – A Tiny Mountain Country with Hearty Culinary Traditions
Nestled high in the Pyrenees between France and Spain, Andorra is one of Europe's smallest countries. Its mountain cuisine reflects centuries of Catalan influence, cold winters and a love of simple, nourishing ingredients. Potatoes, cabbage, beans and rustic vegetable dishes have long been staples of traditional Andorran cooking.
What Is Trinxat?
Trinxat is one of the best-known traditional dishes of Andorra and the Catalan Pyrenees. Its name comes from the Catalan word meaning chopped or mashed. Traditionally prepared with potatoes, winter cabbage and pork fat or bacon, the mixture is pressed into a thick, tortilla-like cake and pan-fried until beautifully golden. The result is a wonderful contrast between a crispy exterior and a soft, comforting centre. This vegan version replaces the bacon with plant-based ham, uses aromatic mustard oil and finishes in the oven rather than the frying pan.
▣ Ingredients (2 servings)
- 350 g savoy cabbage, tough core removed and roughly chopped
- 1/2 firm, ripe tomato
- 1 tsp nutritional yeast
- 1 tbsp food-grade mustard oil, divided
- 1 piece vegan butter alternative (approx. 5 g)
- 20 ml oat drink
- 1 tsp vegan cream cheese
- 1 pinch freshly grated nutmeg
- 400 g floury potatoes
- 4 sprigs fresh thyme
- to taste salt & freshly ground black pepper
♨ Preparation
- Prepare the Potatoes and Savoy Cabbage
Bring a large pot of salted water to a boil. Add the diced potatoes and cook for approximately 5 minutes.
Add the chopped savoy cabbage and continue cooking for another 15–20 minutes, until both vegetables are completely tender.
Drain thoroughly and allow the vegetables to steam dry for a few minutes. Removing excess moisture is essential for achieving a crispy crust. - Mash and Season
Transfer the potatoes and cabbage to a large bowl or return them to the pot.
Add the vegan butter alternative, nutritional yeast, oat drink, nutmeg, salt and freshly ground black pepper.
Mash everything together using a potato masher or fork. The mixture should be soft and cohesive but still slightly chunky rather than completely smooth.
Fold in the vegan ham cubes until evenly distributed. - Shape the Heart
Preheat the oven to 220°C conventional heat (200°C fan).
Lightly brush a small, ovenproof heart-shaped cake tin with some of the mustard oil.
Spoon the potato and cabbage mixture into the tin and press it down gently to create an even surface.
Brush the top with a thin layer of mustard oil. - Bake Until Golden
Place the heart-shaped Trinxat in the preheated oven and bake for approximately 20–25 minutes, or until the surface develops a golden-brown, slightly crispy crust.
The exact baking time depends on the thickness of the Trinxat and the size of the tin.
Remove from the oven and allow to rest briefly before carefully releasing it from the mould. - Prepare the Garlic Chips
Slice the garlic cloves into very thin, even pieces.
Lightly brush the slices with a little of the reserved mustard oil and arrange them in a single layer on a small baking tray lined with parchment paper.
Place them in the oven alongside the Trinxat, preferably towards the end of its baking time.
Watch carefully and remove as soon as they turn lightly golden. Depending on their thickness, this may take approximately 4–8 minutes.
Do not allow the garlic to become dark brown, as it can quickly develop a bitter flavour.
Create the Halloween Tomato Teeth
Choose a firm tomato that is ripe but not overly soft.
Cut two thin, curved slices from the tomato to form the upper and lower gums.
Using a very sharp, pointed knife, carefully make small slits along the inner edges of both tomato slices.
Insert the roasted garlic chips into the slits to create irregular vampire teeth.
Place the lower tomato slice on the plate and add a small amount of vegan cream cheese behind it to provide support.
Carefully position the upper tomato slice above it, creating the appearance of a slightly open mouth. - Serve and Garnish
Transfer the golden heart-shaped Trinxat to a serving plate.
Position the Halloween tomato dentures beside the heart, leaving a little space between both elements.
Scatter fresh thyme leaves around the plate and finish with freshly ground black pepper over the Trinxat and tomato.
Serve warm, while the crust is still crispy and the inside remains wonderfully soft.
Food Story
Potatoes, Savoy Cabbage and a Little Mountain Comfort
Some ingredients are simply made for each other. I absolutely love potatoes, I love savoy cabbage, and with cabbage season in full swing, this traditional dish from Andorra was an obvious choice for my culinary journey around the world. Rustic, comforting and wonderfully uncomplicated, Trinxat brings together everything I enjoy about hearty autumn cooking.
My Vegan Twist – Mustard Oil Instead of Olive Oil
Traditional Trinxat is usually prepared with pork fat or olive oil, but I wanted to give this Pyrenean classic a slightly different character. Vegan ham cubes replace the bacon, while mustard oil adds its distinctive flavour to the potatoes and cabbage. A little nutritional yeast, vegan butter alternative and nutmeg make the mixture extra savoury. Instead of pan-frying the Trinxat, I pressed it into a heart-shaped mould, brushed it with mustard oil and baked it until golden. Crispy on the outside, soft and fluffy on the inside – exactly how I like it!
A Heart, a Vampire and a Very Toothless Dinner
Traditionally, Trinxat is served with crispy garlic, but since it’s spooky season and I had half a tomato left over, those garlic chips suddenly found themselves in a rather unusual role: vampire teeth! A few carefully placed garlic slices, two pieces of tomato and a tiny bit of vegan cream cheese turned an ordinary garnish into a rather cheeky Halloween smile. The funniest part? You don’t actually need teeth to eat this dish. It’s so wonderfully soft that it practically melts in your mouth. No vampire dentures required!
♨ Nutrition per serving
Nutritional values are approximate and may vary depending on the ingredients and products used.
Good to Know
Trinxat – A Traditional Dish of the Pyrenees
Trinxat is a traditional potato and cabbage dish associated with Andorra and the Catalan Pyrenees, particularly the Cerdanya region. Its name refers to chopping or mashing the ingredients together. Traditionally pan-fried and often prepared with pork fat or bacon, this hearty mountain classic becomes completely plant-based with vegan ham and a crispy oven-baked crust.
Why Savoy Cabbage Works So Well
Savoy cabbage has tender, crinkled leaves and a mild, slightly sweet flavour. It belongs to the Brassica family and provides dietary fibre, vitamin C, vitamin K and folate. Its texture softens beautifully during cooking, making it an excellent partner for fluffy mashed potatoes.
The Secret to a Crispy Potato Crust
Excess moisture is the biggest enemy of a golden Trinxat crust. Thoroughly draining the cooked potatoes and cabbage allows the mixture to brown more effectively. Floury potatoes help create a soft interior, while a thin coating of oil encourages a beautifully crisp surface.
Mustard Oil – A Personal Culinary Twist
Traditional Trinxat is commonly prepared with pork fat or olive oil. My version uses mustard oil for its distinctive, slightly pungent flavour. Choose only mustard oil explicitly approved for culinary use and follow the manufacturer's instructions, as some mustard oils contain elevated levels of erucic acid.
Potatoes – More Than Just Carbohydrates
Potatoes provide energy through starch but also contain potassium, vitamin B6 and some vitamin C. Their nutritional value depends partly on the variety and preparation method. Combined with savoy cabbage, they create a satisfying foundation for this comforting vegetable dish.
Vegan Ham Instead of Traditional Bacon
Traditional Trinxat often contains bacon or pork belly. Vegan ham cubes provide a savoury alternative without animal ingredients. Depending on the product, they may contain soy, wheat or pea protein. Their protein, salt and saturated-fat content can vary considerably, so checking the packaging is worthwhile.
Nutritional Yeast – A Savoury Flavour Booster
Nutritional yeast contributes a mild, cheesy, umami-rich flavour to the potato and cabbage mixture. It is naturally dairy-free and often contains protein and B vitamins. However, vitamin B12 is only reliably present when the product has been fortified.
Garlic Chips – Small Slices, Big Flavour
Thinly sliced garlic develops a wonderfully aromatic flavour when gently roasted. However, garlic can turn bitter if it becomes too dark. For the Halloween tomato dentures, lightly golden garlic chips provide both a delicious garnish and a playful alternative to traditional vampire teeth.
LDL, HDL and Plant-Based Fats
Plant-based ingredients naturally contain no dietary cholesterol, but vegan products may still contain saturated fats. Elevated LDL cholesterol increases cardiovascular risk, while HDL participates in cholesterol transport without guaranteeing protection on its own. Replacing some saturated fats with unsaturated fats can help support healthy LDL cholesterol levels.
Halloween Creativity Meets Zero-Waste Cooking
The heart-shaped Trinxat and tomato vampire dentures are my personal Halloween interpretation, not a traditional Andorran presentation. Using leftover tomato pieces for the spooky smile and garlic chips for the teeth adds creativity without requiring elaborate decorations. A little imagination can turn simple seasonal ingredients into something memorable.
